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1
In a small saucepan, melt the butter over medium-low heat.
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2
Set aside to cool.
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3
In a large bowl, whisk together flours and sugar; set aside.
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4
Add the lemon zest and extract to the cooled butter; stir to combine.
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5
In a large bowl, combine the eggs with the salt, and whisk until frothy.
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6
Whisk in reserved flour mixture to combine.
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7
With whisk, fold in butter mixture.
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8
Cover the bowl with plastic wrap, and refrigerate until chilled, at least 2 hours or overnight.
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9
Preheat the oven to 350F.
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10
Butter two 12-mold madeleine pans, and dust with flour, tapping out excess.
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11
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (such as an Ateco #806).
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12
Pipe the batter into the prepared pans, filling each mold about halfway.
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13
Bake, rotating pan halfway through, until the edges of the cakes are golden brown, 12 to 14 minutes.
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14
Immediately invert madeleines onto a wire rack to cool.
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15
Madeleines should be served the same day they are baked.
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16
A pastry bag and plain round tip are used to pipe the thick batter into the shell-shaped molds; this helps keep the cakes uniform in shape, and ensures they bake evenly.
